Table 4

Mean nutrient composition of cross-over trial participant's 24-hour dietary recalls during treatment and baseline phases (n = number of food records per phase)

Pinto/BEP Study

BB Study

Nutrients

(n = # of food records)

Diet + Pinto Beans (n = 101)

Diet + Black Eyed Peas (n = 101)

Diet + Baked Beans (n = 101)

Diet + Control Carrots (n = 102)

Baseline

(n = 67)

Energy (kcal/d)

2078 ± 148

2128 ± 184

2082 ± 114

2112 ± 111

1931 ± 87

Protein (g/d)

79 ± 5

87 ± 9

87 ± 5

86 ± 5

79 ± 4

Carbohydrates (g/d)

265 ± 15

275 ± 19

265 ± 16

264 ± 14

245 ± 12

Dietary Fiber (g/d)

23 ± 1.6

20 ± 1.6

*26 ± 1.5

21 ± 1.3

*19 ± 1.0

Total Fat (g/d)

75 ± 6

77 ± 9

73 ± 6

79 ± 5

71 ± 4

Cholesterol (mg/d)

213 ± 19

253 ± 28

269 ± 34

262 ± 23

244 ± 26

Sodium (mg/d)

2951 ± 141

3377 ± 296

2868 ± 246

3196 ± 206

3116 ± 204

Data are presented as means ± SEM. *Dietary fiber mean is significantly different, P<.05.

Winham and Hutchins Nutrition Journal 2011 10:128   doi:10.1186/1475-2891-10-128